Double Chocolate Velvet

This is on-topic since I just made it (again) for my stitch in today. The recipe came from a newspaper or magazine about 20 years ago and the restaurant is no longer in business, so the recipe must be up for grabs.

DOUBLE CHOCOLATE VELVET

Crust:

2 Cups graham cracker crumbs 1/4 lb melted butter

Dark Chocolate Filling:

1 1/2 lbs dark chocolate, chopped 1 Cup brewed dark coffee 1/2 Cup Meyer's Rum 4 whole eggs 1/2 Cup heavy cream

White Chocolate Filling:

3/4 Cup heaby cream 3/4 lb white chocolate, chopped

Mix graham cracker crumbs with melted butter thoroughly by hand. Spread at the bottom of a 9 to 10" spring form pan.

In a metal bowl, add the dark chocolate, coffee and rum, and place in a

300 deg. oven for apporximately 10 minutes or until melted. Transfer to a food processor and mix until smooth. Add the eggs, one at a time, and mix. Add the cream and mix some more. The consistency should be similar to a thick chocolate suace. Pour the mixture into the spring form pan and place in a freezer for about one hour, or until firm. Do not freeze solid.

In a small saucepan, bring the cream to a boil. Remove from heat and immediately add the white chocolate. Stir until smooth. Place mixture in a stainless steel bowl and allow to cool to reoom temperature, approximately 15 to 20 minutes. Layer the white chocolate on top, tilting the spring form pan slightly so that the mixture runs to the edges. Place in the refrigerator for a few hours. To unmold, run a hot knife around the outside edge of the spring form pan and then release it. YUMMMMMMMMMMMMMMMMM!!!!!

I just use my double boiler & small hand mixer thing for the dark chocolate part & don't bother with a food processor, since mine isn't big enough anyway. One year, I was distracted and, after adding 1 Cup of coffee, added 1 CUP of rum also. No one complained - we just all laughed as we used spoons to eat it and nearly had to be restrained from licking our plates in polite company. :-))) Yesterday, I discovered that I only had 1/4 cup of rum left in the bottle. Rather than drive the 23 miles into town, hoping to find a liquor store open on Sundays I made up the difference in coffee and the ladies still had seconds. We followed it up with teeny tiny glasses of blackberry cordial. Liz from Humbug